It’s a versatile recipe because it can be eaten at any time of the day and can be made quickly as long as you have the sauce ready.
The last recipe I posted was adobo sauce, and today I’m posting a great dish that you can use.
Ingredients: 6 servings
- 1 jar (450g) of your favorite red sauce
- 200 g (chopped) chipotle chili in adobo sauce (see previous recipe)
- 2 teaspoons powdered cumin
- 1 tablespoon chopped jalapeno (optional)
- 4 flour tortillas (cut into 8 triangles each)
- 6 poached eggs, kept warm
In order to cover:
- fresh cheese
- chopped red onion
- cucumber slices
- radish slices
- fresh coriander leaves, chopped
- sour cream
- guacamole
Preparation:
Heat a frying pan over medium heat and mix all the sauce ingredients. Simmer until sauce is hot and flavors are combined (5-6 minutes). Add the cut tortillas and mix gently.
Cover and simmer on low heat for 5-6 minutes.
To serve: Place about 1/2 cup of tortilla mixture on a plate and top with egg. Sprinkle with your favorite toppings.
Repeat with remaining tortilla mixture, eggs, and toppings.
